Salted Caramel Pumpkin Pie
User Reviews
4.8
Salted Caramel Pumpkin Pie
Description
Salted Caramel Pumpkin Pie starts with a classic pie crust that is rolled out and pre-baked to ensure a crisp, sturdy base. The filling blends pumpkin puree with spices including cinnamon, ginger, nutmeg, and cloves, balanced with brown sugar and eggs to create a smooth custard. The addition of salted caramel sauce adds sweetness with a subtle salt edge that enhances the pumpkin's earthiness.
The baking process completes the custard setting while keeping the pie moist. When baked, the pie offers a rich, creamy texture with aromatic spices that complement the caramel notes. It's a comforting dessert that pairs well with whipped cream or vanilla ice cream if desired.
To prepare, carefully crimp the pie dough edges before chilling and blind baking with weights to prevent shrinking. After ladling the spiced pumpkin-caramel mixture into the crust, bake until just set to maintain creaminess. Let the pie cool before serving to allow flavors to meld.
Ingredients
Pie Crust:
- 1 pie crust homemade or store-bought
Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 1 cup light brown sugar packed
- 3 large egg
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves ground
- 1 teaspoon vanilla extract pure
- 1 1/4 cups heavy cream
- 1/2 cup caramel sauce salted
Instructions
- On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-1/2 inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
- Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
- To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
- Add in the heavy cream and salted caramel sauce. Whisk until smooth.
- Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Don't over bake.
- When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
- Cut the pie into slices and serve with whipped cream or ice cream, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 260mg | 11% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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